Wednesday, December 14, 2011

Burnham Pudding

Many years ago my sister-in-law, Valerie, shared this recipe with me. Every recipe that Valerie has shared has been just wonderful – she is an amazing cook! For a decadent Christmas dessert, make this up in 3-inch ramekins, sprinkle with cocoa powder and add a few dried cranberries to the top and to the plate for added color.

The trick is to not over bake as it will dry out. The dessert is cake-like on the outside with a hot gooey chocolate center. ****mmmmmm******

note: you can replace the cocoa powder with 2 TBLSP of Baker’s chocolate that has been melted. Add the melted chocolate to the combined wet ingredients.

In a mixing bowl, combine all dry ingredients and set aside.

In a large mixing bowl, beat the egg then add the sugar and milk. Add dry ingredients to the wet. Fill greased ramekins 3/4 full and place in a large pyrex baking dish. Add water to the bottom of the pan so that it comes up about 1/2 way up the ramekin. Bake at 350 for 30 minutes. The cake should be springy and the center still gooey. Serve warm topped with Hard Sauce.

ADDENDUM 12-15-11: here are two topping recipes: one with egg, one not.

Thank you for the recipe. It looks yummy. I do have a question, on the hard sauce you have egg listed, and the mixture is just beaten. Is it safe to eat raw egg like that? Just making sure I got the ingredients correct. thank you for your assistanceMerry Christmas

Becky,Love that dessert, I need to try that one. I adore all your white deocrations, the Santa's, trees & the flour on the silver tray...copied it to the letter in my own home!Hope your enjoying the season.Lisa

Mmmmm that looks so good! Thanks for sharing! I made the Black bottom cupcake recipe you posted a while back for Thanksgiving to go along with the other desserts and everyone loved them. Mine didn't look as pretty though...